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1996 65ft Catamaran Sleeps 10 Guests In 5 Cabins, Luxury sailing and diving vacation


From $24,500/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 10

Length: 65ft

Cabins: 5

Built: 1996

Crew: 2

Builder: Privilege

Catamaran KELEA, a Privilege 65 accommodating up to 10 guests in cruising comfort, with a master king guest suite, and 4 equal queen-berth guest suites....



10 Guests

3 Queen Beds

5 Showers

5 Electric Heads

5 Cabins

1 King Beds

5 Wash Basins

Kelea accommodates up to ten guests in 5 guests cabins, all en-suite: one centerline master king suite forward, and three queen-berth guest suites, as well as a starboard forward upper & lower twin berth suite. Please enquire with your charter broker regarding availability of the one King and 4 Queens layout.

Kelea is fully air-conditioned throughout and makes her own purified water onboard....




WiFi internet access


Sun Awning

Ice maker

Cockpit and flybridge speakers

Air conditioning and fans

Inverter 2400 watts

Bimini Top

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Water Maker

Deck showers

Ipod/device docking station


Water fun

16 ft 70 Dinghy


Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis


1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis


2 Man Kayak

Fishing Gear


Kelea’s Crew

Shawn’s love for the ocean began when he was only a few months old on the coast of North Carolina. Shawn grew up in Carolina Beach, NC where he learned to read the wind and waves and developed a passion to share his love of the ocean with others.

Shawn graduated from the University of North Carolina at Wilmington in 2011 with a degree in Marine Biology. Shortly after college, Shawn moved to Nicaragua to pursue his love of the ocean and worked as a Captain and surf guide for NicaSurf tours.

Following a couple great years in Central America, Shawn moved back to the states to continue his life on the water. In doing so, Shawn has...




<p><span style="font-weight:bold">A sampler from the galley aboard catamaran <span style="font-style:italic">KELEA</span></span></p><p> </p><p><span style="font-weight:bold">Breakfast | </span>Served with fresh local fruits</p><p>Frangelico French Toast | made from homemade bread, served with blueberries and vanilla bean whipped cream</p><p>Buttermilk Biscuit Sandwich | crispy bacon, fried egg, and cheddar cheese on a homemade cheddar chive buttermilk biscuit</p><p>Chipotle Eggs Benedict | poached eggs, Canadian bacon, and English muffins topped with chipotle hollandaise</p><p>Raspberry Ricotta Muffins | served with scrambled eggs, crispy bacon and sliced avocado</p><p>Breakfast Galette | filled with pepper jack cheese, toasted kale, and sunny side up eggs</p><p> </p><p><span style="font-weight:bold">Lunch</span></p><p>Grouper Coconut Tacos | coconut crusted grouper with red cabbage slaw, garlic chili aioli, and mango salsa<br/>Chicken Caesar | tender chicken breast over crisp romaine served with homemade paprika croutons, grilled lemon Caesar dressing, and parmesan<br/>Seared Tuna Bowl | marinated tuna seared and served with garlic ginger jasmine rice, Ponzu edamame, and a Japanese cucumber salad<br/>Salmon Pattie Salad | red pepper salmon patties over local arugula salad with homemade lemon dill dressing<br/>Chinese Spiced Beef Wraps | spiced beef wrapped in freshly made scallion pancakes with cucumber and cilantro</p><p><br/><span style="font-weight:bold">Appetizers</span><br/>Peruvian Ceviche with mahi, scallops, and shrimp<br/>Buffalo Chicken Phyllo Rolls served with blue cheese dipping sauce and celery<br/>Baked Brie served with blackberry thyme compote and toasted pecans<br/>Thai Basil Chicken with basmati rice served in lettuce wraps<br/>Tuna Tartar with mango and avocado served with wonton crisps<br/></p><p><span style="font-weight:bold">Dinner | </span>Served with fresh homemade bread<br/>Seared Scallops | Served over a leek and gruyere risotto and a local spicy arugula salad with a lemon basil vinaigrette<br/>Indian Spiced Chicken Kebabs | Served over saffron rice and roasted okra. Accompanied by homemade garlic naan<br/>Herb Crusted Rack of Lamb | With a mustard thyme sauce served over preserved lemon and mint orzo and a salad of massaged kale with lentils and feta<br/>Cast Iron Filet Mignon | With a merlot mushroom sauce served over stone ground mustard mashed potatoes and roasted asparagus<br/>Island Spiced Pork Loin | With an island spice reduction served over a light parsnip puree and crispy roasted brussel sprouts</p><p><br/><span style="font-weight:bold">Desserts</span><br/>Caribbean Rum Cake with vanilla ice cream<br/>Dark Chocolate Torte with homemade salted caramel sauce<br/>Lemon Panna Cotta with blueberry compote<br/>Chocolate Lave Cakes with vanilla raspberry reduction and fresh whipped cream<br/>Pavlova with fresh whipped cream and seasonal fruits</p>